Description
This comforting pasta dish combines the sweetness of roasted butternut squash with savory sausage and tender spinach. A creamy, velvety sauce ties everything together, making it a perfect meal for cozy nights. Easy to make and loaded with flavor, this dish is sure to become a family favorite.
Ingredients
Units
Scale
For the Roasted Butternut Squash:
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
For the Pasta:
- 12 oz pasta (penne or rigatoni works best)
- 1 tbsp olive oil
- 8 oz Italian sausage (mild or spicy), casings removed
- 3 cups fresh spinach
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
For Garnish:
- Extra Parmesan cheese, for serving
- Fresh parsley, chopped
Instructions
- Roast the Butternut Squash
- Preheat oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, black pepper, and garlic powder. Spread them on a baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway through, until tender and caramelized. Set aside.
- Cook the Pasta
- Boil the pasta in a large pot of salted water according to package instructions. Reserve 1 cup of pasta water before draining. Set the pasta aside.
- Prepare the Sausage and Spinach
- In a large skillet, heat olive oil over medium heat.
- Add the sausage, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked, about 5-7 minutes.
- Add the garlic and sauté for 1 minute until fragrant.
- Make the Sauce
- Transfer the roasted butternut squash to a blender or food processor. Add the heavy cream and blend until smooth. (Add some reserved pasta water to adjust the consistency if needed.)
- Pour the sauce into the skillet with the sausage. Stir to combine and warm through.
- Combine Everything
- Add the cooked pasta and fresh spinach to the skillet. Toss to coat in the sauce. The spinach will wilt as you stir.
- Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
- Serve
- Divide the pasta into bowls. Garnish with extra Parmesan cheese and fresh parsley. Serve warm.
Notes
- Substitute kale for spinach if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- This dish pairs beautifully with a simple green salad or garlic bread.